Merkmans Latest Rib Rub Recipes

DRY RUB RIBS- MEMPHIS (DAVE'S DINNERS)

Dry Rub Ribs- Memphis (Dave's Dinners) image

Provided by Dave Lieberman

Time 2h15m

Yield about 15 ribs

Number Of Ingredients 9

Ingredients

2 pounds baby back ribs
1/4 teaspoon cayenne pepper
1 teaspoon ground cumin
2 teaspoon paprika
1 teaspoon dry oregano
1 teaspoon sugar
1 teaspoon salt
25 grinds fresh black pepper
3 tablespoons vegetable oil

Steps:

Preheat over to 300 degrees F.
Mix the rub ingredients together well in a small bowl.
Remove the membrane from the bone side of the ribs, then rub the vegetable oil onto the ribs. Pour the rub over the ribs and work the rub fully and evenly into the ribs. Spread the ribs out evenly on a foil-lined baking sheet.
Bake until tender and juicy on the inside and crispy on the outside, about 2 to 2 1/2 hours.

MEMPHIS RUB

Memphis Rub image

This zesty rub will bring out the best in ribs and other meats. Try it on chicken!

Provided by ALIKAT695

Categories Side Dish Sauces and Condiments Recipes

Time 10m

Yield 4

Number Of Ingredients 11

Ingredients

¼ cup paprika
1 tablespoon packed dark brown sugar
1 tablespoon white sugar
2 teaspoons salt
2 teaspoons monosodium glutamate (MSG)
1 teaspoon celery salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper, or to taste
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

In a small airtight container, mix paprika, dark brown sugar, white sugar, salt, monosodium glutamate, celery salt, ground black pepper, cayenne pepper, dry mustard, garlic powder and onion powder. Seal and store in a cool dark place until ready for use.

Nutrition Facts : Calories 62 calories, Carbohydrate 12 g, Fat 1.3 g, Fiber 3 g, Protein 1.6 g, SaturatedFat 0.2 g, Sodium 1785.8 mg, Sugar 7.5 g

BRISKET WITH BOB TALLMAN'S RIB RUB

Brisket with Bob Tallman's Rib Rub image

Provided by Food Network

Categories main-dish

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 4

Ingredients

Large piece brisket
Worcestershire sauce*
Ranch rub* (recommended: Bob Tallman's blend of brown sugar, garlic, onion, gourmet peppers, ground chili, and sea salt)
Bob's all around Dust* (blend of ground chili and onion powder)

Steps:

Place the brisket in foil. Then pour the Worcestershire sauce over the brisket. Sprinkle the ranch rub.
I also use his Panhandle Pepper which is a blend of cowboy orange seasoning. This is a blend of garlic, onion, and orange oil. This is definitely the secret to the seasonings of the brisket.
Wrap in foil and place it on the grill and cook for about 5 to 6 hours.

MIDG'S FLAMING RIB RUB

Midg's Flaming Rib Rub image

Dry rub for ribs and any other meats! This will keep for 3 to 4 months.

Provided by Midg

Categories Sauces and Condiments

Time 10m

Yield 64

Number Of Ingredients 8

Ingredients

2 ½ cups white sugar
1 cup seasoned salt
¼ cup paprika
¼ cup chili powder
¼ cup ground black pepper
2 tablespoons ground cumin
2 tablespoons mesquite-flavored seasoning
1 tablespoon onion powder

Steps:

Mix sugar, seasoned salt, paprika, chili powder, black pepper, cumin, mesquite-flavored seasoning, and onion powder together in an airtight container. Store in a cool, dark place.

Nutrition Facts : Calories 39 calories, Carbohydrate 9.6 g, Fat 0.3 g, Fiber 0.5 g, Protein 0.3 g, Sodium 779.9 mg, Sugar 7.9 g

MEMPHIS DRY-RUB RIBS

Memphis Dry-Rub Ribs image

This Juneteenth showstopper, using a dry rub from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C., is an ode to the flavors of the Mississippi Delta. The smoky, sweet, salty pork ribs slow roast in the oven, yielding tender meat seasoned with a traditional barbecue dry rub. You can substitute the pork for slab beef spareribs with equally good results, or use mushrooms for a vegetarian approach. Crushed peanuts and sweet-potato pikliz make the ribs a meal.

Provided by Nicole Taylor

Categories dinner, barbecues, finger foods, meat, roasts, main course

Time 3h

Yield 3 to 6 servings

Number Of Ingredients 10

Ingredients

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
4 pounds bone-in country pork rib rack
Crushed unsalted peanuts, for garnish (optional)

Steps:

Make the rub: In a large bowl, combine all rub ingredients and mix well.
Prepare the ribs: Rinse the pork ribs then pat dry and place on a medium sheet pan, fat side up. Coat the ribs all over with the dry rub. Place in the fridge uncovered for at least 7 hours or overnight.
Heat oven to 350 degrees. Line a baking sheet with foil and place a wire rack on top. Transfer ribs to rack and cook, uncovered, 1 1/2 hours. Cover with foil and cook for an additional 1 hour. The ribs will be done when they have an internal temperature of 180 degrees and the meat pulls away from the bone.
Let rest for 30 minutes before slicing into individual ribs. Garnish with crushed peanuts, if desired.

MEMPHIS RUB BY STEVEN RAICHLEN

Memphis Rub by Steven Raichlen image

We found this recipe in his amazing cookbook and off his cooking show. This is made for Beer can chicken, but can also be used on ribs. I hate salt,so I never use it in this recipe, but if you are salt lovers, go for it!!

Provided by dragonpawz

Categories < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup paprika
1 tablespoon dark brown sugar
1 tablespoon sugar
2 teaspoons salt
1 teaspoon celery salt
1 teaspoon ground black pepper
1 -3 teaspoon cayenne pepper
1 teaspoon dry mustard
1 teaspoon garlic powder
1 teaspoon onion powder

Steps:

Mix all ingredients together, using the cayenne pepper to your heat preference.
Rub on a whole chicken for beer can chicken, or a rack of ribs.
Makes about a half a cup of rub.

MERKMAN'S LATEST RIB RUB

Merkman's Latest Rib Rub image

Make and share this Merkman's Latest Rib Rub recipe from Food.com.

Provided by merk5028

Categories Pork

Time 15m

Yield 1/2 cup, 1 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons granulated sugar
1 tablespoon brown sugar
2 teaspoons garlic pepper seasoning
1 1/2 teaspoons Mexican chili powder
1 1/2 teaspoons paprika
1 1/2 teaspoons mustard powder
1 teaspoon celery salt
2 teaspoons onion powder
1 teaspoon crushed red pepper flakes
1 tablespoon ground black pepper

Steps:

Use McCormick's Hot Mexican chili powder or equiv.
Use McCormick's Roasted Garlic & Bell Pepper Seasoning Blend or equiv.
Mix all ingredients in a bowl or ziplock bag.
Use generously as a rib rub or it is a great low salt seasoning for any type of meat.

Nutrition Facts : Calories 229.6, Fat 2.8, SaturatedFat 0.3, Sodium 52.2, Carbohydrate 52.8, Fiber 5.4, Sugar 41.5, Protein 3.5

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